2 medium onions
6 cloves of garlic]
1 1/2 inch of fresh ginger
1 large bunch of collard greens
12 oz (2 small cans) tomato paste
16-20 oz crunchy peanut butter
1 sweet potato
1 yellow, 1 orange, 1 red pepper
9 cups water
10 tbsp dried veggie stock
5(+/-) tbsp of salt
2 tbsp black pepper
sriracha sauce
STOCK
Finely chop onion, garlic, ginger and collard stalks.
Add water, dried veggie broth.
Add sweet potato in large chunks.
Bring to boil for 20 minutes
PASTE
Mix tomato paste, peanut butter and2-3 cups of veggie stock (from the pot) in a heat safe bowl.
Add as much Sriracha as you think you can take.
Add back to cooking veggie stock.
VEGGIES
Saute coarsely-chopped peppers and collard leaves for approx 10 minutes or until the leaves cook down.
Add to Stock. Reduce heat and continue to boil.
Serve in Bowls. Garnish with Cashews.
From: Dan Loomis (GHAR Alumni January 2024